60 Min.
​Simple
​Vegan Bacon Burger
​The vegan bacon burger is an excellent alternative for anyone who wants or needs to avoid meat, but still doesn't want to miss out on the taste of a classic bacon burger.
The base of the burger is usually a mixture of vegetables, hummus, legumes or tofu. The "bacon" is often made from seitan, a type of wheat protein, or from coconut flakes that are marinated with soy sauce, maple syrup and smoke flavoring and then baked until crispy.
This burger is not only suitable for vegans, but also for anyone who wants to eat healthily. It is rich in fiber and protein and contains fewer saturated fatty acids than a conventional bacon burger. It also helps to reduce meat consumption and thus protect the environment.
30 Min.
​Preparation
30 Min.
​Preparation
​Ingredients
For 2 servings
​Watch our video
​For the burger
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2 vegan burger buns
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1/2 eggplant
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1/2 zucchini
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1 red pepper
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2 portions of hummus
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50 g lamb's lettuce
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1 red onion
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1/2 bunch of coriander
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Salt, pepper
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Oil for frying
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For the vegan bacon
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4 sheets of rice paper (rectangular)
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3 tbsp soy sauce
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1 tsp liquid smoke
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1 tsp mustard
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1 tbsp maple syrup
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2 tbsp peanut oil
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1 tsp dark miso paste
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2 tsp smoked paprika powder
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1 tsp garlic powder
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1/2 tsp salt
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For the dip
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300 g vegan yoghurt (soy or
lupin yoghurt)
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1/2 bunch of coriander
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1/2 lime
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Salt, pepper
Preparation in 9 steps
​To prepare the vegan bacon, all ingredients except the rice paper should be placed in a bowl and mixed with a whisk until a smooth marinade is formed. The rice paper should be cut into five strips of equal width. Place two strips on top of each other and hold them under cold running water for about 10 seconds until the strips stick together.
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Preheat the stovetop with a frying pan or the gas grill with a reversible plate to direct high heat.
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Drag the rice paper strips through the marinade until they are completely submerged. Place the strips on the reversible plate and grill with the lid closed for about 10 minutes until crispy. Remove from the reversible plate and set aside.
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To prepare the dip, first wash, dry and finely chop the coriander. Then wash the lime, grate the peel and squeeze out the juice. Then mix the yoghurt, lime juice, zest and chopped coriander in a bowl. Season with salt and pepper and then set aside.
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To prepare the burger, the zucchini, eggplant and pepper should be cleaned. Then cut the zucchini and eggplant into slices about 0.5 cm thick. The pepper should be deseeded and cut into strips. The onion should be peeled and cut into rings about 0.5 cm thick. The lamb's lettuce should be washed and shaken dry. The coriander should also be washed, shaken dry and the leaves plucked from the stems.
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Put some oil in the pan or on the reversible plate and grill the onions on it for 2-3 minutes until they are evenly brown. Then set aside.
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Using grill gloves, turn the reversible plate to bring the ridged side up. Put some oil on the plate and grill the eggplant, zucchini and peppers for 4-5 minutes until the vegetables are soft.
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Now cut open the burger buns and lightly coat the cut surfaces with margarine. Then place them on the turning plate with the inside facing down and roast them for about 30 seconds.
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Spread hummus on the bottom halves of the buns. Spread lamb's lettuce, eggplant, zucchini, peppers, vegan bacon and coriander on top. Spread the dip on the top halves of the buns and then place them on the burger.
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